Production methods and bioactive components of shalgam juice

Shalgam juice is a fermented beverage which has red colored, cloudy and acidic features containing bulgur flour, sourdough, water and salt and is obtained with addition of sliced purple carrot (Daucus carota) and turnip to fermented liquid (Brassica rapa) after lactic acid fermentation that lasts about 2-4 weeks. The characteristic red color of shalgam juices arises from purple carrot that is the main ingredient of the beverage. The positive effects of shalgam juices on health come from functional components such as anthocyanins and phenolic acids which are in high amount in purple carrot. The amount of phenolic component in shalgam juice is depends on several factors such as temperature and time of fermentation, harvesting time of purple carrot, temperature and time of heat treatment of shalgam juice and production method (traditional or direct). It has been reported that total phenolic content of shalgam juice has varied from 642.33 to 783.71 mg/mL gallic acid equivalents depending on these factors Moreover, it has been stated that the content of anthocyanin in shalgam juice has changed between 94-238 mg/L. Shalgam juice contained cyanidin, malvidin and peonidin glycoside of anthocyanin derivate while it has been reported that the main anthocyanins are cyanidin and cyanidin glycoside derivatives. In addition, caffeic acid, 4-caffeoyl-quinic acid and 5-caffeoyl-quinic acid, vanillic acid have been identified as the major phenolic components of shalgam juices. Shalgam juices have been reported to have high antioxidant potential due to the presence of these compounds. Considering these studies, it can be said that shalgam juice can be considered as a functional beverage due to its high content of phenolic content and antioxidant potential